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A
to Z
Recipes
May 31, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday
edition of A to Z
Recipes Newsletter. As you might expect, I was bursting at
the seams with pride as I watched my baby (all 6'5" of him) graduate from
high school last night. Some of you have watched Trey grow up over the
years and you're proud, too. I want to thank you if you sent a note or
card, but especially if you said a prayer for his future. I
believe that's what we all need more of these days: prayer.
If you live in Florida or will be visiting there in August, we'd love
to meet you during our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There
is (maybe) one slot left for the beach house, so get with me ASAP if
you're thinking of attending. The web site
has been updated to detail the trip. You'll find contact email
addresses there, too.
The current Monthly Theme topic is Hot Off the Grill
and ends today. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
I will announce the June Monthly Theme topic on
Wednesday.
I don't know of much more you could want in a recipe newsletter than
what is here today in this one, folks. We have some scrumptious recipes
and lots else to make you think and laugh. Please join me in thanking
those whose submissions appear here today.
We'll see you here again on Wednesday, God willing.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Rusty, FL
Back in 1963, inventor Harvey Ball (1922-2001) was asked by an
insurance company to come up with a symbol to help improve company
morale. In about ten minutes he came up with a yellow circle with dots
for eyes and a big curvy grin. By the early 70's his little face was
emblazoned on bumper stickers, coffee mugs, and, famously, boxer
shorts. It became a symbol of the 'Me Decade,' even ending up on a
postage stamp.
He sold the image for 45 bucks to the insurance company and never
copyrighted it, so he didn't make another dime, but that never bothered
him. He said, 'Hey, I can only eat one steak at a time.'"
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The Ten Cannots
by William J. H. Boetcker, 1916 (these
quotes often mistakenly
attributed to Lincoln)
You cannot bring about prosperity by discouraging thrift.
You cannot strengthen the weak by weakening the strong.
You cannot help little men by tearing down big men.
You cannot lift the wage earner by pulling down the wage payer.
You cannot help the poor by destroying the rich.
You cannot establish sound security on borrowed money.
You cannot further the brotherhood of man by inciting class hatred.
You cannot keep out of trouble by spending more than you earn.
You cannot build character and courage by destroying men's initiative
and independence.
And you cannot help men permanently by doing for them what they can and
should do for themselves.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Q & A Preserving Fresh Herbs
~Shared by Jim D., WA
Q: I grow fresh herbs in the summer to perk up everyday meals, but when
I dry them for winter use, some lose their punch. How can I preserve
the intense flavor and aroma?
A: Before choosing a method of preservation, consider the structure of
the herb itself. Tender leaves, such as basil, chives, cilantro, dill,
mint and parsley, are better suited to freezing. Blanching them first
captures the fresh flavor extraordinarily well. Drop into boiling water
for several seconds, then with a slotted spoon or tongs, transfer to a
bowl of ice water to chill for several seconds more. Blot dry with
paper towels. Spread a single layer of the blanched herbs on a wax
paper-lined baking sheet, cover loosely with plastic and freeze until
solid, about one hour. Transfer to plastic storage bags. Blanched herbs
can be frozen for up to four months and can be chopped in their frozen
state before being added to soups, stews and sauces. Reserve drying for
hardier leaves, such as rosemary, thyme, oregano and sage. A dehydrator
is the most efficient way to uniformly dry herbs, or you may simply
hang them in bunches from their stems in a dark place for five to ten
days, until they are brittle to the touch. To protect the herbs from
dust while drying, enclose them in a paper bag with holes punched in
it. Store in an airtight jar out of the light, then crumble to release
their fragrance before use.
Source: EatingWell.com
Usage and cooking tips for eleven common
garden herbs.
~Shared by Jim D., WA
Basil: No other herb epitomizes the taste of summer like basil.
Available in a number of varieties, this tender annual gives cooks
attractive options to strew generously over tomato salads—try opal
basil with maroon leaves, for instance. Thai basil’s anise tones
enhance Thai and Vietnamese dishes. Dessert chefs will appreciate
cinnamon basil and lemon basil, especially with peaches. Try some
recipes that use basil.
Cilantro: The pungent flavor and aroma of cilantro is popular in many
ethnic cuisines, including Mexican and Vietnamese. The entire plant is
edible: the dried seeds are sold whole or ground as coriander, the
stems are as flavorful as the leaves and some Asian recipes even call
for the roots. Heat can temper fresh cilantro’s flavor, so add it to a
dish right before serving. Try some recipes that use cilantro.
Lavender: Fresh or dried blossoms impart a delicate perfume to herb
mixtures, such as herbes de Provence (for lamb, chicken and
vegetables), or can infuse the milk destined for a custard or ice
cream. Easy does it when using lavender—you want a subtle fragrance,
not the memory of your grandmother’s attic. Dried lavender can be found
in specialty and natural-foods stores. Try some recipes that use
lavender.
Lemon Verbena: This herb captures the tangy scent of lemon without the
tart flavor. Unfortunately, it is not commonly available at
supermarkets, so look for it at farmers’ markets or grow your own. It
imparts an exquisite flavor to custards, cream toppings or yogurt; add
a finely chopped tablespoon to whipped cream and serve with sliced
strawberries. Lemon verbena also makes a beautiful and fragrant garnish
for white-wine spritzers or iced tea. Try some recipes that use lemon
verbena.
Marjoram: Similar in flavor and appearance to oregano, marjoram is
popular in many Mediterranean cuisines. Its slightly sweet flavor goes
particularly well with meats and vegetables. Try some recipes that use
marjoram.
Oregano: A member of the mint family, oregano is related to both
marjoram and thyme. Mediterranean oregano has a more mild flavor than
its Mexican counterpart. Use it to season spaghetti and pizza sauces,
or add a pinch to your favorite chili recipe for another flavor
dimension. Try some recipes that use oregano.
Rosemary: With a distinctive piney aroma and a hint of lemon, this
sturdy herb is highly appreciated in Italian cooking to flavor grilled
and roasted pork, lamb and chicken, hearty pasta sauces and soups.
Infuse a syrup for lemonade or lemon sorbet with sprigs of rosemary.
Try some recipes that use rosemary.
Sage: The distinctive flavor of sage has long been popular in the
Mediterranean for both culinary and medicinal purposes. The long, oval,
silver-green leaves have a slightly bitter, musty flavor. It’s commonly
used to flavor meats and dishes that accompany meat, like stuffing. Try
some recipes that use sage.
Spearmint & Peppermint: These hardy perennials have a
reputation for taking over gardens, but considering their culinary
uses, maybe that’s not such a bad thing. The herb you buy in the
supermarket is most likely spearmint. Also known as common mint or
garden mint, this is the most practical variety for both sweet and
savory dishes. Peppermint contains more menthol and is used primarily
in candies, teas and sweets. Numerous varietals include gems like apple
mint, orange mint, pineapple mint and chocolate mint. All make
delightful flavorings and garnishes for desserts. Try some recipes that
use mint.
Tarragon: Long flat tender leaves identify tarragon. The French have
perhaps most heartily embraced its bright licorice-like flavor, making
it a star ingredient, along with chervil, parsley and chives, in the
seasoning mixture fines herbes, as well as in traditional sauces, such
as sauce béarnaise. To make the most of its particular flavor, add
tarragon near the end of cooking. Try some recipes that use tarragon.
Thyme: Best known as a background flavoring for stews and soups, thyme
is one of the most versatile herbs. Although typically paired with
savory robust flavors, such as red meat, poultry and root vegetables,
it is also good with apples and pears. Try infusing hot apple cider
with thyme sprigs. In summer, lemon thyme is excellent with fish,
zucchini and corn and is delicious with raspberries, blackberries and
blueberries. Try some recipes that use thyme.
Source: EatingWell.com
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: Hot
Off the Grill
Lots of folks take it outdoors during these hot summer days and fire up
the outdoor grill or pit. We always cook extras to serve for leftovers
as foods prepared on the grill have a flavor like no other cooking
method. We're looking for recipes for griiling outdoors like your
favorite charbroiled chicken, or grilled steak, or grilled portobello
mushrooms. Please, send a recipe, not a list of your favorite foods
cooked on the grill, ok? Grilling recipes are perfect for summer, and
can include fresh fruit or vegetables, poultry, seafood, meats, etc.
Please join in the
fun and send in your Hot
Off the Grill recipes for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Hot Off the Grill. We
will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme
recipes: Hot
Off the Grill
A to Z Recipes continues with its
popular
Theme Issues. We will share theme recipes and post them on
the first (or second) Sunday of each month. Send your recipes no later
than the last day of each month to have them posted in the next monthly
theme issue. You may send in your favorite theme recipes in ONE
email. If the number of recipes submitted by readers exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for the following
Sundays of that month. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules
for posting items
in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Hot
Off the Grill.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Hot
Off the Grill has a deadline of May 31, 2009,
and will be posted on June 7, 2009.
Please use this email link to submit a recipe for theme
recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our May Birthday Babies:
2nd
Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Catholic Secrets
~Shared by Larry Holmes, Toronto, Canada
This information is for Catholics only.
It must not be divulged to non-Catholics.
The less they know about our rituals and code words, the better off
they are... Boy, someone is going to hell for this one.
AMEN: The only part of a prayer that everyone knows.
BULLETIN: Your receipt for attending Mass.
CHOIR: A group of people whose singing allows the rest of the Parish to
lip-sync.
HOLY WATER: A liquid whose chemical formula is H2OLY.
HYMN: A song of praise usually sung in a key three octaves higher than
that of the congregation's range.
RECESSIONAL HYMN: The last song at Mass often sung a little more
quietly, since most of the people have already left.
INCENSE: Holy Smoke!
JESUITS: An order of priests known for their ability to find colleges
with good basketball teams.
JONAH: The original 'Jaws' story.
JUSTICE: When kids have kids of their own.
KYRIE ELEISON: The only Greek words that most Catholics can recognize
besides gyros and baklava. (for you non-Catholics it means Lord have
mercy)
MAGI: The most famous trio to attend a baby shower.
MANGER: Where Mary gave birth to Jesus because Joseph wasn't covered by
an HMO. (The Bible's way of showing us that holiday travel has always
been rough.)
PEW: A medieval torture device still found in Catholic churches.
PROCESSION: The ceremonial formation at the beginning of Mass
consisting of altar servers, the celebrant, and late parishioners
looking for seats.
RECESSIONAL: The ceremonial procession at the conclusion of Mass led by
parishioners trying to beat the crowd to the parking lot.
RELICS: People who have been going to Mass for so long, they actually
know when to sit, kneel, and stand.
TEN COMMANDMENTS: The most important Top Ten list not given by David
Letterman.
USHERS: The only people in the parish who don't know the seating
capacity of a pew.
**********
Little known facts about the Catholic Church in Las Vegas:
There are more churches in Las Vegas than casinos. During Sunday
services at the offertory, some worshippers contribute casino chips as
opposed to cash. Some are sharing their winnings - some are hoping to
win. Since they get chips from so many different casinos, and they are
worth money, the Catholic churches are required to send all the chips
into the diocese for sorting. Once sorted into the respective casino
chips, one junior priest takes the chips and makes the rounds to the
casinos turning chips into cash. And he, of course, is known as
The Chip Monk.
Bless Me Father, For I Have Sinned
A drunk enters a church and heads straight for the confessional. The
Father slides open the partition and waits for the man to speak. After
a long silence, the Father knocks on the wall to spur the man along.
The drunk yells, "No need knocking, man. There's no toilet paper in
here, either!"
Best?
Two men considering a religious vocation were having a conversation.
"What is similar about the Jesuit and Dominican Orders? " the one asked.
The second replied, "Well, they were both founded by Spaniards -- St.
Dominic for the Dominicans, and St. Ignatius of Loyola for the Jesuits.
They were also both founded to combat heresy -- the Dominicans to fight
the Albigensians, and the Jesuits to fight the Protestants."
"What is different about the Jesuit and Dominican Orders?"
"Met any Albigensians lately?"
Please!
Jesus was walking along one day, when He came upon a group of people
surrounding a lady of ill repute. It was obvious that the crowd was
preparing to stone her, so Jesus made His now-famous statement, "Let
the person who has no sin cast the first stone."
The crowd was shamed and one by one began to turn away. All of a
sudden, a lovely little woman made her way through the crowd. Finally
getting to the front, she tossed a pebble towards the woman.
Jesus looks over and says, "I really hate it when you do that, Mom."
Good Lord!
An Irish priest is driving down to New York and gets stopped for
speeding in Connecticut. The state trooper smells alcohol on the
priest's breath and then sees an empty wine bottle on the floor of the
car. He says, "Sir, have you been drinking?" "Just water," says the
priest, fingers crossed. The trooper says, "Then why do I smell wine?"
The priest looks at the bottle and says, "Good Lord! He's done it
again!"
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BRAN MUFFINS
~Shared by Mary H., Montreal, Canada
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 1/2 cups all-bran cereal
1 1/4 cups milk
1 egg
1/2 cup shortening or vegetable oil
Stir together flour, baking powder, salt and sugar; set
aside. Measure all-bran cereal and milk into large mixing
bowl. Stir to combine. Let stand 1 to 2 minutes,
until cereal is softened. Add egg and shortening; beat
well. Add flour mixture, stirring only until
combined. Portion batter evenly into 12 paper-lined or
well-greased muffin cups. Bake in preheated, 400-degree F.
oven for about 25 minutes or until lightly browned. Makes 12
muffins.
Variations: 3 cups raisin bran cereal or 2 1/2 cups 40% bran
flakes cereal may be substituted for the all-bran cereal.
BRUSCHETTA MINUTE STEAKS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed
on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min.
on each side or until lightly browned on both sides.
MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top
with prepared stuffing; sprinkle with cheese.
REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is
melted and steak is cooked to medium doneness (160°F.)
LEMON-LIME CHIFFON PIE
~Shared by Marilyn, Canton, OH
1 Pretzel Crust (recipe below)
1/4 cup sugar
1 envelope unflavored gelatin
2/3 cup cold water
1 cup refrigerated or frozen egg product, thawed
1/2 cup frozen lemonade concentrate, thawed
1 tsp. finely shredded lime peel
1/3 cup lime juice
Several drops green food coloring (optional)
1 (8-oz) container frozen whipped dessert topping, thawed
Lime slices (optional)
Prepare Pretzel Crust; set aside Preheat oven to 350F. Lightly coat
9-inch pie plate with nonstick cooking spray. In medium bowl combine
1-1/2 cups finely crushed pretzels, 1/3 cup melted butter, and 1 egg
white; toss gently to combine. Press onto bottom and side of
prepared pie plate. Bake for 15 minutes. Cool on wire rack.
Prepare filling: In small saucepan stir together sugar and gelatin;
stir in cold water. Cook and stir over low heat just until gelatin
dissolves. Transfer to a large bowl; cool slightly. Stir egg
product, lemonade concentrate, lime peel, lime juice, and, if desired,
green food coloring into gelatin mixture. Cover and chill about 40
minutes or just until mixture starts to mound when spooned, stirring
occasionally. Fold whipped topping into gelatin mixture. Cover and
chill about 20 minutes more or until mixture mounds when spooned.
Transfer filling to crust. Cover loosely and chill for 3 to 4 hours or
until firm.
Yield - Makes 10 servings
MEXICAN HAMBURGER CASSEROLE
~Shared by Johnny, LA
1 pound ground beef
3 cups corn chips, divided
1 medium onion, chopped
1 (10 ounce) cream of mushroom soup
1 (10 ounce) can tomatoes and green chiles (Ro-tel)
2 cups grated cheese
Brown ground beef and drain off fat. Mix well with undiluted mushroom
soup and tomatoes and chiles.
Line bottom of crock pot with 1 cup of corn chips. Add 1/3 of onion,
sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat
layers. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.
BEST FOOTBALL DIP EVER
~Shared by Linda H., Rosharon, TX
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced
Preheat the oven to 400 degrees F (200 degrees C).
Place the ground beef in a large skillet over medium-high heat. Cook,
stirring to crumble, until no longer pink. Drain off grease.
Spread the cream cheese in an even layer in the bottom of a 9 inch
square baking dish. Spread a layer of salsa over the cream cheese, then
cover with a layer of ground beef. Top with slices of processed cheese
and cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, or until heated through.
Serve hot.
Source: Make_it_Appetizers (yahoo group)
MEDIUM SHELLS WITH SEAFOOD SALAD
(Conchiglie con Insalata di Mare)
~Shared by Jessica, Corfu, Greece
Servings: 4-6
1 box BARILLA Medium Shells
1/3 cup plus 1 tablespoon extra virgin olive oil, divided
4 tablespoons lemon juice
2 cloves garlic
to taste salt
to taste freshly ground black pepper
1/2 pound bay scallops
1/2 pound medium shrimp, cut into 1-inch pieces
3 cups (1 bunch) asparagus, cut into 1-inch pieces
1 pint grape tomatoes, cut in halves
2 tablespoons Italian parsley, chopped
2 teaspoons fresh tarragon, chopped
BRING a large pot of water to boil. Cook pasta 1 minute under
recommended cooking time. Drain and spread on a baking sheet to cool.
Toss with 1 tablespoon olive oil.
COMBINE lemon juice, garlic, salt and pepper in a small bowl. Gradually
add remaining olive oil. Mix well and set aside.
HEAT 1 tablespoon olive oil in a medium skillet. Add asparagus and
sauté 2 minutes.
ADD seafood to skillet and sauté 5 minutes or until cooked through.
Transfer to a large bowl to cool.
ADD pasta, tomatoes, and herbs to cooled seafood mixture. Mix well.
ADD vinaigrette dressing. Mix well and refrigerate at least 2 hours
before serving
Source: Barilla
Pasta
COCONUT TARTS
~Shared by Larry Holmes, Toronto, Canada
tart pastry (recipe follows)
1 1/2 cups sugar
6 tablespoons butter, melted
2 tablespoons lemon juice
1/4 teaspoon salt
1 3 ½-ounce can (1 1/2 cups) flaked coconut
Prepare tart pastry. On a floured board, roll pastry to
1/8-inch thickness.. Cut into circles 3 1/2 –inch in
diameter. Line 2 1/2-inch fluted art pans with pastry
circles. Combine eggs, sugar, butter, lemon juice and
salt; stir in coconut. Spoon about 2 tablespoons of the
filling into each shell. Place filled tart shells on baking sheet or in
shallow baking pan. Bake in 400-degree oven for 20 minutes or
until golden. Cool Remove tarts from pans.
Makes 24
Tart Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water
Combine flour and salt in a medium mixing bowl. Cut in shortening or
lard until pieces are the size of small peas. Sprinkle with
water, 1 tablespoon at a time. Gently toss with a fork until
all is moistened.
SPINACH AND STRAWBERRY SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Salad:
2 T. unsalted butter
2/3 c. sliced almonds
1 lb. spinach, washed, trimmed of stems and torn into bite-sized pieces
1 pint fresh strawberries, stemmed and sliced like hearts
Dressing:
2 T. lightly toasted sesame seeds
1 T. poppy seeds
1/2 c. sugar
2 tsp. minced red onion
1/4 tsp. paprika
1/4 c. cider vinegar
1/4 c. white wine vinegar
1/2 c. vegetable oil
Melt the butter in a small skillet and saute the almonds until lightly
browned and toasted. Remove from the heat and set aside to cool. In a
large bowl, combine spinach and strawberries; toss to mix. For the
dressing, toast the sesame seeds in the microwave (about 3 minutes on
high), or shake them over medium heat in a dry skillet until lightly
browned. In a jar with a tight-fitting lid, combine the sesame seeds,
poppy seeds, sugar, onion, paprika, vinegars and oil. Shake well.
To serve, place 1 1/2 cups of spinach-strawberry salad on each plate
and sprinkle with a tablespoon of almonds. Spoon the dressing over the
top and serve immediately.
Serves 10 as a first-course salad.
CRAWDAD GUMBO
~Shared by Shirley, WA
8 oz. salt pork-cubed small or bacon
1 tbl. flour
1 med. yellow onion- chopped
2 c. water
½ lb. okra (I have to use frozen)
8 oz. frozen corn (I used can corn)
1 can whole tomatoes
1 tsp. parsley
½ tsp. cayenne pepper
salt and pepper to taste
1 pt. half and half cream (I use canned milk)
1 lb. cooked crawfish tail meat
In large skillet , fry salt pork or bacon until browned.
Remove from skillet and stir flour into drippings.
Add onion and cook, stirring often, until slightly brown.
Slowly stir in water.
Add brown pork, okra, corn, tomatoes, and seasonings.
Simmer for 15-20 minutes
Add half and half and crawfish meat.
Simmer for 10 min.
Note: This would also work with cooked shrimp.
EARTHQUAKE CAKE
~Shared by Deann, Knox, IN
1 pkg. German Choco cake mix
1 cup Pecans crushed
1-1/2 cup coconut
1 8-oz pkg. cream cheese
1 stick butter
3 cups powdered sugar
1-1/2 tsp vanilla
Preheat oven to 350. Grease & flour cake
pan,(sorry,no size) probably 9 x 13 spread pecans &
coconut on bottom of pan. Follow direction on box of cake mix.
Pour batter over nuts & coconut. Mix cream cheese,
butter, sugar & vanilla. Drop by small spoonfuls on
batter cook for 60 minutes.
FRENCH MUSHROOM SOUP
~Shared by Bill Anatooskin, Burnaby, BC,
Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Makes 8 servings
10 oz,
fresh button mushrooms, thinly sliced
6 oz.
cremini mushrooms, thinly sliced
1/4 cup
butter
1/3 cup
all-purpose flour
4 cups
chicken broth
3 cups water
3 Tbsp.
chicken soup base or 3 chicken bouillon cubes
1/2 tsp.
dried thyme leaves
1 large bay
leaf
1/4 cup
chopped green onions, or use regular onions, finely chopped
2 large egg
yolks
1/2 cup
whipping cream
1/2 tsp.
white pepper
4 Tbsp.
finely chopped fresh parsley for garnish
Rinse mushrooms in cold water and immediately pat dry with paper
towels. Cut mushrooms into quarters and slice
thinly, 1/8” thick. Chop half of both the sliced mushrooms
into small cubes.
In a large heavy bottomed soup pot, melt butter over medium heat. Add
mushrooms and saute' for 5 to 6 minutes or until liquid from mushrooms
has partially evaporated. Sprinkle flour over mushrooms and
cook for 1 minute, stirring often. Gradually stir in chicken
broth, water and chicken soup base and bring to boil, stirring
constantly. Add thyme, bay leaf and green onions or regular
onions. Reduce heat, cover and simmer for 20
minutes. Remove bay leaf and discard.
In a mixing bowl, whisk egg yolks together with whipping
cream. Slowly add 1 cup of hot broth into the egg/cream
mixture, whisking well to incorporate, (this prevents the egg from
cooking). Return this mixture to the soup pot,
adding slowly and whisking all the time while adding. Heat
over low heat until hot; about 3 to 4 minutes. Add white pepper to
taste and adjust other seasonings.
Serve sprinkled with chopped fresh parsley.
QUICK CHICKEN
~Shared by Jim D., WA
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. Milk
5 lbs. Cut up cooked chicken
1 pt. Sour cream
1 pkg. Pepperidge Farm stuffing mix
Mix soups, sour cream and milk. Add chicken. Mix
all ingredients and layer in baking dish alternating with stuffing
mix. Bake at 350 degrees for 1 hour.
ITALIAN PORK LOIN
~Shared by Patricia, Charlevoix, MI
3-4 pound boneless pork loin roast
Salt and pepper to taste
3 tablespoons olive oil
1 white onion, sliced
3 garlic cloves, peeled & halved
1 teaspoon crushed, dried Rosemary
1/2 cup red wine vinegar
Season roast with salt and pepper. Heat olive oil in a large, heavy
skillet and brown the roast on both sides. Transfer to a slow cooker
and add the rest of the ingredients. Cook on low - 8 to 10 hours. Serve
with Italian or sour dough bread.
FRY BREAD TACOS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
TOPPINGS:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15.5 ounce) can pinto beans, with liquid
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/2 cup picante sauce
FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed
Combine beans and 2 tablespoons of picante sauce in a small saucepan
over low heat. Cook until heated through. In a large skillet, over
medium-high heat, cook the ground beef with taco seasoning mix
according to seasoning mix package directions. Cover, and keep warm
while you prepare the fry bread.
In a medium bowl, stir together the flour, baking powder, and salt.
Stir in milk, and mix until the dough comes together. Add more flour if
necessary to be able to handle the dough. On a floured surface, knead
the dough until smooth, at least 5 minutes. Let the dough rest for 5
minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees
C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized
pieces of dough, and shape into round discs 1/4 inch in thickness,
making a thinner depressed area in the center. Fry breads in the hot
oil until golden on both sides, turning only once. Drain on paper
towels.
Top fry bread with beans, ground beef, lettuce and cheese. Spoon
picante sauce over. You can also top with other of your favorite taco
toppings, such as onion, sour cream or guacamole.
TAMALE CASSEROLE
~Shared by Johnny, LA
One dish holds all the flavors of the Southwest.
Prep: 30 minutes
Cook: 1 hour
Servings: Serves 6-8
3/4 cup yellow cornmeal
1-1/2 cups milk
1 egg, beaten
1 lb. lean ground beef
1 package chili-seasoning mix
2 tsp. seasoned salt
1 can tomatoes (16 ounces)
1 can whole kernel corn (17 ounces), drained
1 can pitted black olives (7-1/2 ounces), drained
1 cup cheddar cheese, shredded
Preheat oven to 350ºF.
Mix cornmeal, milk and egg in 2-1/2 quart casserole dish.
Brown ground beef in heavy skillet until beef is no longer pink. Break
up with spoon while cooking to 1/2-inch crumbles.
Add chili-seasoning mix, salt, tomatoes, corn and olives to ground
beef. Mix well.
Stir beef mixture into cornmeal mixture.
Bake at 350ºF for 1-1/4 hours. Sprinkle cheese over top and return to
oven until cheese melts, about 5 minutes.
SPICY CURRY-GINGER DIP
~Shared by Linda H., Rosharon, TX
Ingredients
1 8-oz. carton sour cream
¾ cup mayonnaise
2 Tbsp. honey
3 to 4 tsp. curry powder
2 to 3 tsp. grated fresh gingerroot
¼ to 1/2 tsp. cayenne pepper
¼ to 1/2 tsp. ground black pepper
Curry powder and grated fresh gingerroot (optional)
Vegetable dippers
In medium bowl whisk together sour cream, mayonnaise, honey, curry
powder, gingerroot, cayenne pepper, and black pepper. Cover and
refrigerate 4 to 24 hours.
Sprinkle dip with additional curry powder and fresh gingerroot. Serve
with vegetable dippers.
Makes about 2 cups (8 servings).
Nutrition facts per serving:
Calories 230, Total Fat (g) 23,, Saturated Fat (g) 7, Monounsaturated
Fat (g) 2, Polyunsaturated Fat (g) 10, Cholesterol (mg) 20,
Sodium (mg) 128, Carbohydrate (g) 6, Total Sugar (g) 4, Fiber (g) 0,
Protein (g) 1, Vitamin C (DV%) 1, Calcium (DV%) 4, Iron (DV%) 2
Source: www.BHG.com
GRILLED CHICKEN KABOBS
~Shared by Jim D., WA
Active Time: 35 Minutes
Total Time: 12 Hours 45 Minutes
Serves 4
The yogurt in this classic marinade tenderizes the chicken, yielding
succulent results. If you like, grill vegetables on separate skewers so
their cooking can be easily monitored. Serve the kabobs with pita bread
or pilaf and spoon some yogurt-cucumber sauce over the grilled
vegetables.
INGREDIENTS
1 large yellow onion, chopped
4 cloves garlic, minced
1/4 cup fresh lemon juice
1 tablespoon paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper, plus pepper to taste
1 tablespoon chopped fresh thyme
1 cup plain yogurt
1 1/2 pound boneless, skinless chicken breasts or thighs
Olive oil for brushing
Salt
Yogurt-Cucumber Sauce
DIRECTIONS
In a food processor fitted with the metal blade or in a blender,
combine the onion, garlic, lemon juice, paprika, cayenne, the 1/2
teaspoon black pepper and the thyme. Use rapid on-off pulses to combine
well. Add the yogurt and pulse to mix.
Rinse the chicken and pat dry. Cut into 1-inch cubes and place in a
nonaluminum container. Pour the yogurt mixture over the chicken and
turn to coat. Cover and let marinate in the refrigerator for 8 hours.
Prepare a fire in a charcoal grill or preheat a broiler.
Remove the chicken pieces from the marinade, reserving the marinade,
and thread them onto metal skewers. Brush the chicken with olive oil
and then sprinkle with salt and pepper.
Place the skewers on an oiled grill rack or a broiler pan and grill or
broil, turning and basting once with the reserved marinade, until no
longer pink in the center when cut into with a knife, 4-5 minutes per
side for breast meat and 5-6 minutes per side for thigh meat.
Transfer the skewers to warmed individual plates or a platter. Serve
hot.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 265 Fat Total: 5g Carbohydrates, Total: 11g
Cholesterol: 102mg Sodium: 156mg Protein: 44g
Fiber: 1g % Cal. from Fat: 17% Fat, Saturated: 0g
Yogurt-Cucumber Sauce
INGREDIENTS
4 cups (32 oz) plain yogurt
1 English hothouse cucumber, seeded and coarsely grated
salt
3 large cloves garlic, finely minced
1 tablespoon red wine vinegar or fresh lemon juice, or to taste
3 tablespoons olive oil
1/4 cup chopped fresh mint or equal amounts chopped fresh mint and
flat-leaf (Italian) parsley
Freshly ground pepper
DIRECTIONS
Line a large sieve with cheesecloth, place it over a bowl and spoon the
yogurt into the sieve. Refrigerate for 4-6 hours to drain the excess
water from the yogurt. You should have 1 1/2 to 2 cups drained yogurt.
Refrigerate until needed.
Place the grated cucumber in a sieve or colander, salt it lightly and
toss to mix. Let stand for 30 minutes to draw out the excess moisture.
In a bowl, combine the drained yogurt, garlic, vinegar or lemon juice
and olive oil and stir to mix well. Using a kitchen towel, squeeze the
drained cucumber dry. Fold the cucumber into the yogurt mixture and
then stir in the mint or mint and parsley. Season to taste with salt
and pepper. Serve immediately, or cover and refrigerate overnight.
Bring to room temperature before serving.
Serving size = 2 tablespoons
Nutrition Facts per Serving
Yield: Makes about 2 1/2 cups.
Calories: 52
Fat. Total: 3g
Protein: 3g
Carbohydrates, Total: 4g
Sodium: 35mg
% Cal. from Fat: 52%
Cholesterol: 3mg
Source: Casual Cuisines of the World - Taverna
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SIMPLE CAULIFLOWER
~Shared by Treva, NC
To make this recipe vegan, just omit the Parmesan cheese finish - still
delicious.
2 - 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt
To prep the cauliflower, remove any leaves at the base and trim the
stem. Now cut it into tiny trees - and by tiny, I mean most florets
aren't much larger than a table grape. Make sure the pieces are
relatively equal in size, so they cook in the same amount of time.
Rinse under running water, and set aside.
Heat the olive oil and fine grain salt in a large skillet over
medium-high heat. When hot, add the cauliflower and stir until the
florets are coated. Wait until it gets a bit brown on the bottom, then
toss the cauliflower with a spatula. Brown a bit more and continue to
saute until the pieces are deeply golden - all told about six minutes.
In the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a
bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if
you have it on hand). Serve immediately.
Serves 2-3 as a side.
GARDEN TURKEY BURGERS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Looking for Lighter Fare?
1 cup old-fashioned oats
3/4 cup chopped onion
3/4 cup finely chopped sweet red or green pepper
1/2 cup shredded zucchini
1/4 cup ketchup
2 garlic cloves, minced
1/4 teaspoon salt, optional
1 pound ground turkey
6 whole wheat hamburger buns, split and toasted
Coat grill rack with nonstick cooking spray before starting the grill.
In a bowl, combine the first seven ingredients. Add turkey and mix
well. Shape into six 1/2-in.-thick patties. Grill, covered, over
indirect medium heat for 6 minutes on each side or until a meat
thermometer reads 165°. Serve on buns.
Yield: 6 burgers.
Nutritional Analysis: One serving (prepared with ground turkey breast
and without salt; calculated without the bun) equals 156 calories, 174
mg sodium, 37 mg cholesterol, 15 gm carbohydrate, 21 gm protein, 2 gm
fat.
Diabetic Exchanges: 2 very lean meat, 1 starch.
20-MINUTE CHICKEN CREOLE
~Shared by Maggie, TX
Serves: 4
This quick Southern dish contains no added fat and very little added
salt in a spicy tomato sauce.
INGREDIENTS
Nonstick cooking spray as needed
4 medium chicken breast halves, skinned, boned, and cut into 1" strips
1 (14 oz.) can diced tomatoes
1 cup low-sodium chili sauce
1 large green pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh basil, or 1 teaspoon dried
1 tablespoon fresh parsley, or 1 teaspoon dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
DIRECTIONS
1. Spray a deep skillet with nonstick cooking spray. Preheat pan over
high heat.
2. Cook chicken in hot skillet, stirring for 3-5 minutes, or until no
longer pink. Reduce heat.
3. Add tomatoes and their juice, low-sodium chili sauce, green pepper,
celery, onion, garlic, basil, parsley, crushed red pepper, and salt.
4. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
5. Serve over hot cooked rice or whole wheat pasta.
NUTRITION INFO (per 1.5-cup serving):
Calories: 255.4 Fat: 4.5 g Carbohydrates: 20.7 g Protein: 33.3 g
Source: Quick-And-Easy-Recipes@yahoogroups.com
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TURKEY AND ARTICHOKE WRAPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup finely chopped canned (drained) artichoke hearts
- 2 tablespoons nonfat or light mayonnaise
- 4 whole-wheat flour tortillas (8 to 9 inch rounds)
- 1/4 cup plus 2 tablespoons nonfat or light scallion and
chive flavored cream cheese
- 8 ounces thinly sliced roasted turkey breast
- 8 thin slices plum tomato or red bell pepper rings
- 4 leaves romaine lettuce
DIRECTIONS
Combine the artichoke hearts and mayonnaise in a small bowl and stir to
mix well. Set aside.
Warm the tortillas according to package directions. Lay the tortillas
on a flat surface and spread each one with 1-1/2 tablespoons of the
cream cheese, extending the cream cheese to within 1 inch of the edges.
Top the bottom half only of each tortilla with a quarter of the turkey,
a quarter of the artichoke mixture, 2 tomato slices or red bell pepper
rings, and a lettuce leaf, leaving a 1-1/2 inch margin on the right and
left sides.
Fold the right and left margins in, then roll each tortilla up from the
bottom to enclose the filling. Cut each wrap in half and serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 282,
Carbohydrate: 34 g, Cholesterol: 62 mg, Fat: 6 g, Saturated Fat: 2.5 g,
Fiber: 4.8 g, Protein: 24 g, Sodium: 574 mg, Calcium: 63 mg
Diabetic Exchanges: 2 Starch, 2 Lean Meat, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
ENGLISH MUFFINS WITH APRICOT-GINGER SPREAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup reduced-fat margarine
- 1/4 cup apricot 100% fruit spread
- 1 teaspoon grated gingerroot
- 1 teaspoon honey
- 4 whole wheat English muffins, halved
DIRECTIONS
In a small mixing bowl, combine all ingredients except muffins and stir
to blend. The mixture will be lumpy.
Toast muffins and spread equal amounts of the mixture on each muffin
half. The spread will melt into the muffins.
Nutritional Information Per Serving (2 muffin halves plus spread):
Calories: 218, Fat: 7 g, Cholesterol: 0 mg, Sodium: 318 mg,
Carbohydrate: 37 g, Dietary Fiber: 3 g, Sugars: 13 g, Protein: 6 g
Diabetic Exchanges: 2 Starch, 1 Fat, 1/2 Carbohydrate
SAUSAGE AND GREEN ONION STRATA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 6 ounces 50% less fat pork sausage
- 1 cup fat-free milk
- 3/4 cup egg substitute
- 2 teaspoons Dijon mustard
- 1/2 cup shredded reduced-fat sharp Cheddar cheese
- 1/4 cup finely chopped green onion
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried red pepper flakes
- 3 ounces French bread, cubed
DIRECTIONS
Preheat oven to 350 degrees F.
Place a 10-inch nonstick skillet over medium high heat until hot. Add
sausage and cook until browned and crumbled. Remove skillet from heat
and drain sausage on paper towels.
Coat a 9-inch pie pan with cooking spray. In a medium bowl, combine
sausage with remaining ingredients except bread and stir to blend. Add
bread and coat lightly with the egg mixture, being sure that all bread
pieces are moistened.
Pour strata into pie pan and bake, uncovered, 30 minutes or until knife
inserted comes out clean.
Nutritional Information Per Serving (1/4 of recipe): Calories: 239,
Fat: 12 g, Cholesterol: 40 mg, Sodium: 689 mg, Carbohydrate: 16 g,
Dietary Fiber: 1 g, Sugars: 4 g, Protein: 20 g
Diabetic Exchanges: 1 Starch, 2 Medium-Fat Meat
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
WILD MUSHROOMS IN COGNAC
~Shared by Mary S., Nashville, TN
Yield: About 2 cups (4 servings)
INGREDIENTS
- 1 ounce dried porcini, shiitake, or other dried wild
mushrooms
- 1 clove garlic, minced
- 1 tablespoon margarine
- 2 cups slice white mushrooms (8 ounces)
- 1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
thyme
- 2 tablespoons mushroom soaking liquid (strained to remove
dirt)
- 1 tablespoon Cognac or brandy
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
DIRECTIONS
Soak the dried mushrooms in enough warm water to cover for 30 minutes.
Drain (reserve the soaking liquid) and slice.
Saute the garlic in margarine in a medium non-stick skillet over medium
heat for 1 minute. Add the rehydrated and fresh mushrooms and sprinkle
with thyme. Saute until the mushrooms release their liquid and most of
the liquid is absorbed, about 5 minutes. Add 2 tablespoons of the
soaking liquid, the Cognac, salt, and pepper; continue cooking 2
minutes longer.
Nutritional Information Per Serving (about 1/2 cup): Calories: 62, Fat:
3 g, Cholesterol: 0 mg, Sodium: 180 mg, Carbohydrate: 8 g, Dietary
Fiber: 2 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
ARTICHOKES AND GREEN BEANS
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1/2 pound small Jerusalem artichokes (sunchokes), sliced
- 3/4 pound fresh green beans
- 2 garlic cloves, minced
- 2 teaspoons walnut oil
- 1/2 red bell pepper, diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped walnuts
- Pepper to taste
DIRECTIONS
Wash and trim artichokes and beans.
Bring a large kettle of water to a boil and cook artichokes until
tender, about 15 minutes. Add green beans and cook 3 to 4 minutes.
Drain and keep warm.
Saute garlic 1 minute in walnut oil, then add bell pepper to warm. Mix
all ingredients together and serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 124,
Fat: 4 g, Cholesterol: 0 mg, Carbohydrate: 20 g, Protein: 4
g, Sodium: 6 mg
Diabetic Exchanges: 1 Starch/Bread, 1 Fat
Source: "Light and Easy Diabetes Cuisine"
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BLUE CHEESE, BACON AND CHIVE
STUFFED PORK CHOPS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish
Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow
baking dish.
In a small bowl, mix together the blue cheese, bacon and chives. Divide
into halves, and pack each half into a loose ball. Place each one into
a pocket of a butterflied pork chop, close, and secure with toothpicks.
Season each chop with garlic salt and pepper. Keep in mind that the
blue cheese will be salty. Place in the prepared baking dish.
Bake for 20 minutes in the preheated oven, or it may take longer if
your chops are thicker. Cook until the stuffing is hot, and chops are
to your desired degree of doneness. Garnish with fresh parsley and
serve.
TARRAGON CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 (2 1/2 to 3 lb.) frying chicken
1 tsp. salt
1 tbsp. dried tarragon
Preheat oven to 300 degrees. Wash chicken and thoroughly pat dry. Rub
salt inside and out. Rub tarragon inside and out. Bake chicken 2 to 2
1/2 hours, depending on size. Baste occasionally with pan drippings.
(Use drippings, if desired, to make gravy when chicken is done.)
Serve 2 to 3.
PASTA CON BROCCOLI
~Shared by Mary S., Nashville, TN
"This is a fresh pasta dish, best served immediately after cooking."
4 ounces dry fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
1/2 teaspoon minced garlic
1/2 cup broccoli florets
1/4 cup fresh sliced mushrooms salt to taste ground black pepper to
taste
2 tablespoons grated Parmesan cheese
Cook fettuccini in a large pot of boiling salted water until "almost"
done. Drain, and return noodles to pot. Stir cream, butter or
margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer
until noodles are done. Stir in sliced mushrooms, and remove from heat.
Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Serves 2
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BAKED STUFFED MUSHROOMS
1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano
Melt butter in skillet. Cook onion until translucent. Add chopped
stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly. Add
sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps
with mixture. Bake at 350°F for 15 minutes.
WATERMELON PIE
Ingredients
1 can sweetened condensed milk
4 oz. container refrigerated non-dairy topping, thawed
1/4 C. lime juice
2 C. watermelon balls
1 9 inch graham cracker crust
Directions
Fold together milk and topping. Add lime juice. Fold in watermelon
balls, reserving about 5 balls for garnish. Pour into graham cracker
crust. Place remaining watermelon balls on pie to garnish. Chill for 2
more hours before serving
BANANA-OATMEAL BAKE
Adapted from Baking
and Boys and appeared recently in one of my favorite food
blogs.
2 cups old-fashioned oats
1/4 cup Bob's Red Mill 10 Grain Hot Cereal (or Bob's Red Mill 7 Grain
Hot Cereal, another 1/4 cup oats, flax meal, wheat germ or bran)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup agave nectar (or brown sugar, sugar or honey)*
1-1/2 cups fat free milk (or any milk)
2 small bananas, mashed
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans
Combine oats, 10 Grain cereal, baking powder and salt. Set
aside.
In another bowl, combine agave nectar, milk, egg, vanilla extract and
bananas. Combine the wet with the dry ingredients.
Lightly spray an 8 x 8 inch pan with cooking spray and pour in
banana-oats mixture. Bake at 375 degrees for 15
minutes. Add walnuts to the top and bake for another 5
minutes to toast them.
Serve warm.
Source: Noble
Pig
BLUE CHEESE STUFFED CHICKEN BREASTS
½ cup (2 ounces) crumbled blue cheese
2 tablespoons butter, softened, divided
¾ teaspoon dried thyme
Salt & black pepper
4 bone-in chicken breasts with skin
1 tablespoon lemon juice
½ teaspoon paprika
Prepare grill for grilling. Combine blue cheese, 1 tablespoon butter
and thyme in small bowl until blended. Season with salt and pepper.
Loosen skin over chicken breasts by pushing fingers between skin and
meat, taking care not to tear skin. Spread equal amount of blue cheese
mixture under skin with rubber spatula or small spoon; massage skin the
evenly spread cheese mixture.
Place chicken, skin side down, on grid over medium coals. Grill,
covered, 10 to 15 minutes. Meanwhile, melt remaining 1 tablespoon
butter; stir in lemon juice and paprika. Turn chicken; brush with lemon
juice mixture. Grill 15 to 20 minutes more until chicken is cooked
through (170F).
Makes 4 servings.
Source: Made Simple – Chicken, Favorite Brands Name Recipes
Publications International, Ltd.
COLE SLAW SUPREME
½ cup Miracle Whip
1 Tbsp. sugar
1 tsp. vinegar
4 cups shredded green cabbage
1 cup shredded red cabbage
½ cup salted peanuts, chopped
4 slices bacon, crisply cooked, crumbled
Mix Miracle Whip, sugar, and vinegar in a large bowl. Add remaining
ingredients and mix lightly. Refrigerate at least 1 hour before serving.
STEELWORKER BEANS, BEEF AND DOGS
1 lb. ground beef
6 hot dogs cut into 1/2 inch pieces
4 slices bacon cut into 1 inch pieces
1/2 cup chopped onion
1 large can Bushes Baked Beans
In a large skillet brown bacon until slightly crisp. Drain bacon
drippings if too much for your liking. To the bacon add ground beef,
onion and hot dogs. Cook until ground beef is browned and hot dogs are
warmed through. Add beans and turn heat down and allow to simmer until
heated through, several minutes. Serve with crusty bread and your
favorite salad or can be made into sandwiches ... very filling.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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